Bread custard pudding

Ingredients:

• Bread                               6 slices
• Eggs                                 2
• Sugar                                1 small cup
• Milk                                  2 cups
• Almond essence                few drops
• Custard powder                1 tsp
• Dry fruits                           2tsps
• Whisky                              4tsps(optional)
• Brown sugar                       4tsps(optional)

Method:

1. Preheat the oven at 350 fahrenheit.
2. Now  take oven safe square shaped mould and grease it with ghee and place bread slices on it and now mix well all together egg+sugar+almond essence+custard+milk.
3. Pour this mixture on the bread slices and sprinkle the dry fruits on it and bake it for 20mints or until it is done.
4. Just to know whether it is done or not poke the tooth pick in to it and remove it.If the tooth pick comes out clean it is done.If not bake it until done.
5. Finally after coming out of oven jst sprinkle whisky and brown sugar mixture on the baked pudding and let it bake for 5mints in a oven and serve.

Aloo palak

Ingredients:

• Aloo           3
• Palak          1 small bunch
• Oil              2tsps
• Chana dal   1/4 tsp
• Mustard seeds  1/4 tsp
• Cummin seeds   1/4 tsp
• Onion                1 large sliced
• Salt                   to tatse
• Chilli powder    1/2 tsp
• Turmeric powder  pinch
• Red chillies        2
• Urad dal            1/4 tsp
• Dhaniya powder  1/4 tsp
• Cummin powder  1/4 tsp

Method:

1. Heat oil in a pan and add red chillies,chana dal,cummin seeds,mustard seeds,urad dal,turmeric powder.let mustard seeds pop up.
2. Now add onions sliced and let them fry.
3. Then add chopped palak and add salt and cook for 5mints in a medium flame.
4. Later add chopped potato and place a lid on a pan and cook it for another 15 mints in a low flame.
5. Then finally add red chilli powder,dhaniya powder,cummin powder and stir it once and let it fry for 5mints on a low flame.
6. Dish it out hot .

Mango Custard

Ingredients:

• 2 cups mango pulp
• 1/2 cup milk
• 2 tbsp custard powder
• 3 tbsp sugar
• 1/2 cup fresh cream
• 1/4 cup chopped nuts(optional)

Method:

1. Dissolve the custard powder in 1/4 cup of cold milk and keep aside.
2. Whisk the cream in a bowl along with powdered sugar to make soft peak and keep aside.
3. Heat a pan, add the remaining milk and when the milks boils, add the sugar and stir for a couple of minutes.
4. Add the milk mixed with custard powder and stir again for few seconds.
5. Add the mango puree and stir for a minute and cook till custrad becomes thick.
6. Add 2 tbsp of fresh cream and nuts and mix well.
7. Pour it in a bowl and add some fresh cream on top.
8. Serve chilled. 

Mango Mousse

Ingredients:

• Ripe and sweet mangoes            3
• Lemon juice                               1 tsp
• Sugar                                          1/2 cup
• Gelatin                                        1 tsp(optional)
• Salt                                            pinch
• Eggs                                           1
• Heavy cream or whipped cream     3/4 cup

Method:

1. Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.
2. Stir in the sugar.
3. Dissolve the gelatin in 1/4 cup warm water and stir into the mango puree.
4. Beat the egg whites with the salt until they stand in peaks(foam forms).
5. Whip the cream until it is stiff.
6. Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
7. Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.

Mango Lassi

Ingredients:

• Ripened and sweetend mango pulp          2 cups
• Fresh curd                                                 1 cup
• Milk                                                          1/2 cup
• Sugar                                                       According to our taste

Method:

1. Blend  all together and refrigerate it for 30 mints and serve it..

Lassi

Ingredients:

• Fresh Curd                1 cup
• Powdered Sugar        1/2cup
• Elachi powder            pinch
• Peda                          2

Method:

1. Take bowl add fresh curd,sugar,elachi powder and crushed peda.
2. Now blend it with a hand blender.
3. Refrigerate it for 30 mints and serve it.

Dark Choco-Chip Cake With Chocolate dipped starwberries

Ingredients:

• Maida(All purpose flour)           1 1/2 cup
• Coco Powder                           1/2cup
• Dark choco chips                      1/2cup
• Sugar                                         1 1/2 cup
• Eggs                                          2 large
• Cashewnuts,raisins                      1/2 cup(soaked in rum)
• Milk                                          Sufficient
• Butter                                        1 stick
• Baking powder                          1/4 tsp
• Salt                                             pinch

Chocolate dipped starwberries:

• Stawberries           6
• Dark Chocolate chips  1/4 cup
• Butter                           1/2 stick
• Dry coconut grated       1/2 cup
• Sugar coated(pink color)  1/4 cup
• Garnish things               as we wish              

Method:

1. Pre-heat oven at 425 fahrenheit.
2. Take a bowl and beat butter(room temp),sugar then add eggs and beat well.
3. Now add coco powder,maida,milk and flip slowly.
4. Finally add dark choco chips,baking powder,salt,cashewnuts,raisins and mix once.
5. Now pour the batter in to a round cake mould and bake for 15mints or bake until a toothpick inserted in the center out clean.

Dipped Strawberries:

1. Take a bowl and mix butter,chocolate chips and melt it in a oven.
2. Then dip starwberries in to the melted mixture and immedietly sprinkle coconut powder,sugar coated and remaining garnish things on the strawberries and let them dry in a fridge for 15mints.

Cauliflower Cashewnut Masala Curry

Ingredients:

• Cauliflower boiled          1cup       
• Mustard seeds             1/4 tsp
• Cummin seeds              1/4tsp
• Cashewnuts                 1/4 cup
• Coriander powder         1tsp
• Chilli powder               1/2
• Curry leaves               1/2 sprig
• Salt                             to taste
• Turmeric powder          pinch
• Green chillie slices         4
• Onion chopped           1/2 cup
• Coconut,poppy seeds paste 1/2cup
• Oil                 1 cup(to fry)+ 2tsps
• Cilantro chopped     to garnish

Method:

1. Heat 1cup oil in a pan and fry boiled cauliflower and place them on a tissue paper.
2. Now fry cashew in the same oil and keep them aside.
3. Now seperate pan and add 2tsps oil and heat the oil and add cummin seeds,mustard seeds popthem off and add onions chopped,turmeric powder,poppy seeds coconut paste,salt,chilli powder.
4. Now stir it and cook it well in a low flame for 10 to 15 mints.
5. Now add cauliflower,cashew fried to cooked masala and add 1/4 cup water and cook it for 5mints and finally add green chilli slices to the cooked curry and finally add corainder powder,curry leaves,cilantro and stir once and switch off the stove.

Chilakadadhumpa Masala Curry(sweet potato)

Ingredients:

• Chilakadadhumpa(sweet potato) chopped        1 cup
• Chilli powder                             1/2 tsp
• Salt                                           to tatse
• Tomato puree                             1cup
• Coriander powder                    1tsp
• Onion paste                               1/2 cup
• Coconut,cashewnut paste           1/2 cup
• Cilantro chopped                       to garnish
• Curryleaves                               1/2 sprig
• Oil                                              3tsps
• Green chillies chopped                  1tsp
• Green peas                                    fist full
• Cummin seeds                              1/4 tsp  
• Mustard seeds                                1/4 tsp

Method:

1. Heat oil in a pan add cummin,mustard seeds,let them pop and then add onion paste and fry it until raw smell goes.
2. Add turmeric powder,coconut,cashew paste and fry it well.
3. Add tomato paste,green chillies,coriander powder and stir it and fry it well.
4. Add salt,chilli powder and sweet potato chopped and green peas and add 1/2 cup water and cook it in a low flame for 10 to 15 mints.
5. Finally add curry leaves and cilantro chopped.

Punjabi kadai

Ingredients:

• Curd                 1cup
• Besan                2tsp + 1/2 cup
• Potatoes            1cup pieces
• Green chillies     1tsp chopped
• Onion slices       1/4 cup
• Ajwain               1/4 tsp
• Mustard seeds   1/4 tsp
• Cumin seeds      1/4 tsp
• Salt                   to taste
• Chilli powder     1 tsp
• Turmericpowder pinch
• Soda                 pinch
• Ginger sliced   1tsp
• Cilantro chopped  garnish
• Oil         2tsps + deep fry
• Cream     2tsps

Method:

1. Take a bowl and add curd,salt,chillipowder,2tsp besan and mix it well by adding water not forming lumps.Add turmeric powder also and let it sit aside.
2. Take kadai and add oil for deep fry.
3. Now take another bowl and add  potato pieces,onions sliced,salt,chilli powder,ajwain,besan 1/2 cup,green chillies,soda and mix well with water as pakoda batter and fry this batter as pakoda's and place them on a tissue paper.
4. Now take a kadai and heat oil for tempering.
5. Add mustard seeds,cummin seeds,curry leaves,and the curd mixture that we prepared and let it boil for 15mints on a low flame by adding ginger slices.
6. Now add the pakoda's to the boiled curd mixture and again cook it for 10mints on a medium flame.
7. Finally garnish with cilantro chopped and cream...

Kadai Chicken

Ingredients:

• Boneless chicken   1lb
• Oil                       4tsps
• Onions                 1finely chopped
• Bay leaf                1
• Garam masala       1tsp
• Red chilli,dhaniya,methi seeds powder  1tsp
• Ginger garlic paste   1tsp
• Tomato chopped     1cup
• Salt                  to taste
• Chilli powder      1tsp
• Turmeric powder pinch
• Capsicum pieces  1/2cup
• Cilantro          chopped garnish
• Kasoori methi         pinch
• Curd                2tsps
• Milk                1/4 cup

Method:

1. Heat the oil in a kadai and add bay leaf,garam masala,redchilli,dhaniya,methi seeds powder and fry them.
2. Then add chopped onions,ginger garlic paste and fry it.
3. Then add chopped tomatoes,salt,chilli powder,turmeric powder and let it cook for 10mints in a low flame.
4. Then add chicken pieces and stir it and place a lid on a kadai and cook it for 15mints in a medium flame stirring ocassionally so that it doesnt burn.
5. Now add capsicums and curd and stir it once again and cook in a low flame for 5mints.
6. Then finally add milk and cook for 1mint and add kasoori methi and switch off the flame.
7. Garnish with cilantro chopped.

Schezwan Vegetable Noodles Recipe

Ingredients:

• 1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)
• 1/4 cup spring onions, finely chopped
• 2 cups finely chopped vegetables (beans (par boil), carrots, cabbage and capsicum)
• 1/2 tsp soya sauce
• 1 1/2 tbsps schezwan sauce 
• 1/2 tsp brown sugar (optional)
• 1/2 tsp pepper pwdr
• salt as required
• 1 1/2 tbsps sesame oil or peanut oil
• 1 tbsp chopped spring onion greens, finely chopped

Schezwan Sauce:

• 12 dry red chilies, soak in warm water for 1/2 hr
• 1 tsp grated ginger
• 12 garlic cloves
• 1 1/2 tbsp red chilli sauce
• 1 tsp soy sauce
• 1 1/2 tsps brown sugar
• 3 tsps vinegar
• 1 tbsp oil

Method:

1. Prepare schezwan sauce. Strain the water from the red chilies and grind to a fine past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mints. Add red chili paste and saute for another 2 mints. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mint. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.
2. Heat a wok with sesame oil till  hot, add the spring onions and stir fry for 1 mint on high.
3. Add the rest of the vegetables and toss them on high heat for 4 mints.
4. Add salt, pepper pwdr and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5. Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot.

Sweet Corn Vegetable Soup

Ingredients:

• Sweet Corn paste    1 cup
• Sweet corn kernels 1/2 cup (boiled)
• Vegetable stock  5 cups
• French beans 8 (finely chopped)
• Cabbage 1/2 cup (finely chopped)
• Carrot 1 (finely chopped)
• Cornflour 2 1/2 tbsps 
• Sugar 1/2 tbsp
• Salt to taste
• White or black pepper powder as required
• Spring onion greens 3-4 tbsps (finely chopped)

Method:

1. In a heavy bottomed vessel , add sweet corn paste(boiled and mashed) and vegetable stock or water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mints on medium flame.
3. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
6. Garnish with spring onion greens and serve hot.

Chatpata chaat

Ingredients:

• Sev   1/2 cup
• chopped coriander
• 5 to 6 Papadis , crushed
• 2 cups mixed sprouts ,boiled
• 1/4 cup sweet corn cooked
• 1 tsp chaat masala
• 1 tsp Sweet Chutney
• salt to taste

Method:
Mix all the ingredients in a bowl expcept sev and crushed papdi.
After mixing them garnish with sev,and crushed papdi.

Aloo panner chaat

Ingredients:
2 large potatoes, boiled and peeled
1 tbsp butter
For the paneer filling:
1/2 cup grated paneer
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 green chilli, chopped
2 tbsp chopped coriander
2 tbsp chopped mint leaves
1/2 tsp black salt
1 tbsp oil
salt to taste
For the topping:
Sev
Green Chutney
Method:
For the paneer filling:
Heat the oil and add the cumin seeds and asafoetida.
When the cumin seeds crackle, add the green chilli, paneer, black salt, salt and mix well.
Add the coriander and mint and mix well. Keep aside.
Procedure:
Cool the potatoes completely. Cut each into 2 equal parts and scoop out the centres leaving an empty shell.
Fill in the paneer mixture and saute the potatoes in butter till the outside is lightly browned.
Place each half on a serving plate and top with the sev and green chutney.
Serve immediately.

Aloo Chaat

Ingredients:
For The Marinated Potatoes:

• 1 1/4 cups boiled peeled and halved baby potatoes
• 3 tbsp oil
• 1 tsp chilli powder
• 2 tbsp coriander-cumin seeds powder
• 1/4 tsp turmeric powder 
• 2 tsp dried mango powder
• 2 tsp besan (bengal gram flour)
• salt to taste
• 2 tbsp finely chopped coriander

Other Ingredients:

• 1/2 cup whisked fresh curd
• 2 tsp garlic chutney
• 4 tsp green chutney
• 2 tbsp sweet chutney
• 2 pinches cumin seeds powder
• 2 pinches chilli powder
• 4 tbsp sev

For The Garnish:

• 2 tbsp finely chopped coriander 

Method:
For the marinated potatoes:

1. Combine 2 tbsp oil, chilli powder, coriander-cumin seeds powder, turmeric powder, dry mango powder, besan, salt and coriander in a bowl and mix well.
2. Add the potato halves, mix well and keep aside to marinade for 5 to 7 minutes.
3. Heat the remaining 1 tbsp oil in a non-stick pan, add the prepared marinated potatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

process:

1. Place ½ the marinated potatoes in a plate and top with ¼ cup whisked curds, 1 tsp garlic chutney, 2 tsp green chutney, 1 tbsp sweet chutney.
2. Sprinkle a pinch of cumin seeds powder and chilli powder, and 2 tbsp sev.
3. Repeat steps 1 and 2 to make 1 more plate.
4. Serve immediately garnished with coriander.

Paav-Bhaji

Ingredients:

• 2 Large potatoes 
•  1/2 Cup boiled green peas 
• 1/2 cup Capsicums and carrots
• 2 Large chopped onions 
•  1 Large chopped tomato 
• Salt     to taste
• Chilli powder   1tsp
•  2 tbsps garlic 
•  5 tbsps butter 
•  Salt to taste 
• 4 Paavs
• Chopped cilantro  fist full
• Onion rings  and lemon slices

Method:

1. Cut all the vegetables(except tomato) into small pieces and cook them in a cooker for 2 whistles.
2. Fry onions in melted butter.
3. Add cooked vegetables and garlic and mix it well.
4. Cook it till it turns tender
5. Add some more butter,tomato,salt,chilli powder and cook it for 5 minutes and place aside.
6. Place the Paavs on heated tawa and  spread butter on it.
7. Cook it till it turns brown.
8. Hot Paav Bhaji is ready.
9.         Serve it with prepared curry with onion rings and lemon slices.

Green chutney or mint chutney

Ingredients:

• Mint           1 bunch
• Curd           1/4 cup
• Cummin powder  pinch
• Salt      to taste
• Green chillies   4

Method:

1. Grind together mint,cummin powder,salt and green chilies to a fine paste.
2. Take it in to a bowl and add curd.Whisk it carefully.
3. Green chutney is ready

Red chilli-Garlic chutney

Ingredients:

• Red chillies           10
• Ginger                   1"inch
• Garlic                    5 to 6
• Cummin seeds      1/2 tsp
• Vinegar                1tsp
• Soy sauce            1/2tsp
• Oil                       1tsp
• Salt                   to tatse
• Tamarind paste 1/2tsp

Method:

1. Boil the red chillies for 10mintues and gring them in to a fine paste with ginger,garlic,cummin seeds.
2. Then heat the oil and add this paste to it and cook it.
3. Finally add salt,so sauce,tamarind paste,vinegar and cook for another 2 to 3 mintues and let it cool.
4. Store in a air tight bottle.

Papdi chaat

Ingredients:
•15 to 20 Papdi Crisp
• 2 medium Potatoes (boiled and chopped)
• 1/2 cup Sprouted Green Gram
• 1 1/2 cups Yogurt (whipped)
• 1 tsp Roasted Cumin Powder
• 1/2 tsp Red Chilli Powder
• Salt to taste
• 1 tbsp Sugar
• 1/4 cup Red Chilli-Garlic Chutney
• 1/4 cup Green Chutney
• 1/4 cup Sweet date Tamarind Chutney
• 1/2 tsp Chaat Masala
• 2 tbsp Fresh Coriander Leaves
• Sev as required
Chutney's can be seen under the label "chutney"
Method:

1. Whip the yogurt till smooth and add salt and sugar to it and mix well. Refrigerate.
2. On a plate, arrange the papdis and place potato slices on each papdi.
3. Top it up with boiled sprouted green gram, red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4. Sprinkle cumin powder, chaat masala, red chilli powder and salt and chilled yogurt over the papdis.
5. Add sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and serve.

Corn Chaat

Ingredients:

• 2 large hard-boiled Potatoes (cubed) 
• 1 cup boiled corn 
• 1 tbsp Butter 
• 1 large Green Chilli (sliced) 
• 1 tsp Sugar 
• Salt (to taste) 
• 3 tbsp fresh Lemon Juice 
• ¾ cup plain Sour Yogurt 
• 3 tbsp Onion (finely chopped) 
• 1½ tbsp fresh Cilantro (finely chopped)
• 1/2 tbsp Chaat masala  

Method:

1. Blend yogurt with ½ cup water until smooth. Set aside.
2. Heat butter in the same frying pan and fry potato cubes and green chilli, until brown, on high heat.
3. Add boiled corn, salt, and sugar. Stir for 15-20 seconds and remove from heat.
4. Drizzle lemon juice and toss well.
5. Transfer the mixture into serving bowls.
6. Add 2-3 tbsp yogurt on each bowl and garnish with onion and cilantro.
7. Sprinkle chaat masala and serve.

Prawns fry with coconut

Ingredients:

• Prawns             1/2 pound
• Onion chopped  1/2 cup
• Green chillies       2
• Red chillies          2
• Ginger garlic chopped finely  2spoons
• Cloves       2
• Cardamom  1
• Turmeric powder  pinch
• Salt      to taste
• Chilli powder   1tsp
• Dhaniya powder  1/2 tsp
• Cummin powder   pinch
• Garam masala   1tsp
• Coconut shredded  1/2 cup
• Cilantro chopped   Fist full
• Butter           1/2 stick

Method:

1. Place a pan and heat the butter,then add cleaned prawns and fry them by adding pinch of salt and turmeric.
2. After frying place them aside and add chopped ginger,garlic,cloves,cardamom and fry them,then add green chillies chopped,red chilles and then chopped onions.
3. Let it fry for a while and then add salt to taste,chilli powder,cummin powder,dhaniya powder and garam masala.Stir it and let it fry for few seconds and add fried prawns to it and cook it again for 5mintues on a medium flame by stirring it continuously.
4. Switch off the flame and add the shredded coconut and cilantro.Turn once and serve it.